Apple Butter Snickerdoodle Cookies

10 Make the apple pie spice. Grind the spices, and mix in a small bowl. Set aside. This recipe makes about 4 teaspoons, which is more than the cookie recipe calls for, so you'll have extra for other baked goods!
Make and Chill the Cookie Dough
0 Stir together the flour, cream of tartar, baking soda and kosher salt in a medium bowl. These are your dry ingredients. Set aside.
12 Cream together the softened butter, ½ cup granulated sugar and the brown sugar with a hand mixer (or a stand mixer) in another large bowl until light and fluffy, about 2-3 minutes.
13 Add the apple butter, egg and vanilla extract. Blend until combined, about 2 minutes.
14 Sprinkle the dry ingredients into the wet ingredients, mixing until just combined.
15 Cover the bowl with plastic wrap, and refrigerate for at least two hours. (This cookie dough will also chill wonderfully overnight in the fridge if you are able to make it early.)
Bake the Cookies
16 Preheat the oven to 400°F. Line two large sheet pans with parchment paper or a nonstick baking mat. Set aside.
17 Combine the remaining granulated sugar and the apple pie spice in a small bowl. Stir to combine.
18 Scoop the cookie dough using a 1.5-tablespoon cookie scoop. Roll between your palms gently to round it out, then place into the sugar-apple pie spice mixture.
19 Gently roll the cookie dough in the sugar-spice mixture until coated, then transfer to the prepared baking sheet. Give them about 2-3 inches of space between each because these cookies spread when they bake.
20 Bake in the preheated oven for 10-12 minutes, or until golden brown and delicious. (If you’re making 1-tablespoon cookies, they’ll bake for closer to 8-9 minutes, to keep an eye on them.)
21 Transfer to a wire rack, and let cool, then enjoy.